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Sauteed Eggplant Recipe

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This sauteed eggplant recipe is simple, tender, and full of rich caramelized flavor. Perfect as a healthy side dish or addition to salads, pasta, or grain bowls.

Ingredients

  • 1 medium eggplant (~1 lb, sliced into 1/4-inch-thick rounds)
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil, more as needed

Instructions

  1. Slice the eggplant crosswise into 1/4-inch-thick rounds. Leave the leafy end attached while slicing for easier handling, then remove it afterward. Pat the slices dry if needed.
  2. Season both sides of the eggplant slices with garlic powder, sea salt, and black pepper.
  3. Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-low to medium heat.
  4. Working in batches, arrange the eggplant slices in a single layer in the skillet.
  5. Saute for 3–6 minutes per side, until the eggplant is soft, browned, and caramelized.
  6. Repeat with the remaining slices, adding more olive oil as needed between batches.
  7. Serve warm as a side dish or topping for your favorite meals.

Notes

  • Do not overcrowd the skillet to ensure even browning.
  • For extra flavor, sprinkle with fresh herbs or grated parmesan before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve with yogurt sauce, tahini, or marinara for dipping.

Nutrition

Find it online: https://yumfamilyrecipes.com/sauteed-eggplant-recipe/